Prawn Karahi

As winter is about to end in my homeland I am hopefully ending my series of seafood recipes. If you guys want me to make more seafood recipes please feel free to tell me in the comments.

Ending the series with a desi recipe called Prawn Karahi. Saw it on the Sanjeev Kappoor Khana Khazana Youtube channel, made a little adjustments on the ingredients according to my taste and I got to make one of the best Karahi's I have ever made.

This is my 154th recipe so far and I promise you I will start my own youtube channel after 200 recipes. With this said, I really hope I have enough money to buy a decent camera and a mic when I pass 200 recipes. So, far I have been extremely broke form the past 10 years but WHO KNOWS when my stars shine.

INGREDIENTS:

large prawns  600 grams

2 medium onions chopped

2 medium chopped tomatoes

tomato puree 6 tablespoons

5 dried red chilies

2 teaspoon whole coriander

2 teaspoon cumin seeds

2 green chilies thinly sliced

1 inch piece ginger juliened

freshly chopped coriander 2 tablespoons

8 black pepper corns

1/2 teaspoon garam masala powder

salt taste

1 teaspoon red chili powder


1/4 teaspoon turmeric

First we will make the karahi masala by grinding cumin, whole coriander, black pepper corns and dried red chilies.

I used fresh ones because they were easily available here but you guys go ahead and used the dried ones.

Time to add some oil to the pan and heat it over medium flame.

Add the chopped ginger and green chilies and fry until fragrant.

Add chopped onions and cook them till translucent or light brown.

Add the chopped tomatoes now along the tomato puree and cook till the tomatoes are tenders and properly cooked.

Occasionally give it a stir.

When the tomatoes are cooked you can now add the ground spices i-e salt, red chili powder, 1 tablespoon of karahi masala and turmeric.

Add the chopped coriander and give everything a good mix as well.

When this masala leaves the oil add the prawns and cook them until their color changes.

Add half a glass of water to the cooked shrimps and turn the flame on high.

When the water in the prawns start boiling add the garam masala and mix it thoroughly.

Turn off the flame after the water evaporates and you see oil separating from the masala. Prawn Karahi is ready to be served.

I had it with a paratha and it made my day. That is my honest feedback about this recipe.

Murgh Kali Mirch

Today we are a free nation but we are slaves to ourselves, our egos, our arrogance and our politics.

Just because of this slavery we have become rotten to the core and we have turned this beautiful country aka Pakistan in to a lesser beautiful country.

We're not even human enough to admit our own mistakes and try for the sake of good. We just go on with the flow being our useless selves and we just blame everything on our elders or this country.

Pakistan Zindabad! and it will always be Zindabad but we the people need to change our attitudes. We need to take care of each other because the future brings along more problems than before and only unity among us will tackle these problems.

Enough said...

Let's move on to today's recipe which is a creamy and a peppery boneless chicken treat. The base of this recipe is cashew nut paste and it is extremely easy to make.

This is called Murgh Kali Mirch. *drops mic*

INGREDIENTS:

500 grams boneless chicken cut into thick stripes

3 teaspoons crushed black peppercorns and more for garnish

3 tablespoons oil

1 teaspoon garam masala powder

¾ cup yogurt

1 inch ginger piece, finely chopped

3 green chilies, finely chopped

1 tablespoon ginger-garlic paste

2 medium onions, finely chopped

1½ teaspoons cumin powder 

1 teaspoon kasoori methi powder

¼ cup cashew nut paste

Salt to taste

1 tablespoon chopped fresh coriander

mint sprigs for garnish

If you don't know how to make cashew nut paste then just add cashews in a grinder with 4 tablespoons of water. Press grind and it will turn in to a paste. That is it people.

We need to marinate the chicken first by putting some half the garam masala and half the crushed black pepper on the chicken.

Add yogurt and mix properly. Keep it aside.

Now heat up oil in a non-stick pan on medium heat. Add green chilies and chopped ginger.

Fry for 2 minutes and add ginger garlic paste.

Now add the chopped onions and fry until they get translucent.

Add cumin powder, the remaining garam masala and the remaining black pepper.

Add quarter glass of water and cook it till the masalas are properly mixed.

Add the marinated chicken and cook it for 3-4 minutes on high heat.

Add the cashew nut paste and mix it really well.

Add one cup of water and bring it to a boil.

Lower the heat and cover the pan.

Simmer it for 5-7 minutes.

Uncover and Murgh Kali Mirch is ready to serve.

Garnish it with chopped coriander leaves, a bit of crushed black pepper and sprigs of mint.

Have it with roti, naan or any of your favorite desi bread.